Bisi Bele Bath

Bisi Bele Bath is a rice dish which originated in Karnataka. Bisi Bele Bath means hot lentil rice in kannada language. This is a healthy preparation in which lots of vegetables and lentils are added. It is served with papads, potato chips or salads.

Many spices are added, so as to give a nice flavour and aroma. It is actually a long process to make this dish, but i have tried to make it easy.

Ingredients

1 cup Basmati rice
1 cup Toor dal
1 tsp Turmeric powder
Salt to taste
2 Carrots (sliced into 1 inch long pieces)
5 to 10 French beans (sliced into 1 inch long pieces)
1 Potato (cut into 1 inch long slices)
1/4 Cauliflower ( cut into small florets)
3 tbsp Coriander seeds
10 to 15 Curry leaves
2 tbsp Chana dal
2 tbsp Urad dal
1/4 tsp Methi seeds
2 tbsp Coconut (grated)
1 tsp Mustard seeds
1 pinch Asafoetida
2 Dry Red chilli
1 inch Cinamon stick
4 Cloves
1 tsp jeera/ Cumin seed
3 Green cardamom
10 to 12 Black pepper
3 Bay leaves
1 small lemon sized Tamrind (soak it and extact the pulp)
5 tbsp Ghee
1 tbsp Sesame oil
Water as required
Coriander leaves for garnish



Method

• Wash rice and toor dal. Pressure cook it with turmeric powder and salt till it is cooked throughly. Take it off from heat and mash it well. Keep this aside.
• Steam the vegetables till it is cooked.
• Heat ghee in a non stick pan. Fry coriander seeds, chana dal, urad dal, methi seed, dry red chilli, cinamon stick, clove, jeera, green cardamom, black pepper, bay leaves. Transfer this spice mixture into a mixie jar.
• Fry grated coconut also in the same ghee. When it slightly changes colour, transfer it into the mixie jar.
• Grind the coconut and the spice mixture into a fine paste by adding the tamarind pulp and water if needed.
• Fry the steamed vegetables in little ghee. Pour little (about 3 tbsp) ground paste on the fried vegetables and mix well. Keep this aside.
• In a deep non stick pan, add sesame oil and put mustard seeds. When it splutters, add dry red chilli, curry leaves, urad dal and asafoetida.
• Now add the ground mixture into it. Mix well and let it cook for sometime.
• After sometime, add the rice and dal mixture. Add water as required. Mix well.
• Now add the vegetables and mix well. Adjust the salt.
• Garnish with coriander leaves.
• Serve hot by pouring little ghee on top.

Cooked rice and dal mixture

Fried dals, coconut etc.

Steamed vegetables ready to be fried

Bisi Bele Bath

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Noodle Heart Cutlet

Noodles are liked by both children and adults. Are you bored by eating the noodles prepared as per the instructions written on the packet ??  Don't worry, i have an alternative which you can try out with the same noodles.

This is a perfect snack for children. It has the taste of noodles, lot of vegetables and a distinct shape which attracts the attention of any kid.

I couldn't shape exactly like a heart, but tried to give it the shape. It is crispy outside and soft inside.

Ingredients

1 Pkt Noodles (Top Ramen or Maggie)
2 tbsp Whole wheat flour
2 tbsp Butter
3/4 cup Milk
3/4 cup Carrot (grated)
3/4 cup Cabbage (finely chopped)
1 tbsp cashew powder or almond powder
Salt to taste
Pepper powder to taste


Method

• Cook noodles in about 1 cup water till the water gets absorbed and the noodles are done. Keep this aside.
• Heat butter in a non stick pan and add wheat flour and stir fry for 1 minute. Take it off from heat and let it cool.
• Add milk and mix well. Place it back on heat. Add carrots, cabbage, salt, pepper powder and cashew powder. Cook it till it becomes thick.
• Add boiled noodles and cook for about 2 to 3 minutes. Mix the noodles gently, so that it will not get mashed but gets fully coated with the mixture.
• When the mixture turns thick enough to give shape, take it off from heat and cool.
• Oil your hands and make heart shaped cutlets and refrigerate overnight.
• Shallow fry or deep fry the cutlets the next day.
• Serve it hot with any sauce of your choice.

Butter, milk and wheat flour is added

Vegetables are added

Boiled noodles are added

Noodle Heart Cutlet

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Baby Corn Fritters

We buy baby corns every now and then. Last time when i bought it, i made some Baby Corn Masala (recipe will be posted soon) with it and saved some to make a snack for my daughter. She love to eat baby corn when i just cook it in salted water...just like that... :)

I thought i will make something different with baby corn. I know fried food is not good for health. But once in a while you can eat it...no harm in it... :)

This dish is very easy to prepare and its really tasty.. Sprinkle some chat masala on it while serving. It really enhances the taste of the fritters.

Baby Corn Fritters

Ingredients

1 cup Baby corn (sliced into half vertically)
1/2 cup Maida/all purpose flour
1 tsp Cornflour
1/2 cup Buttermilk
2 tsp Red chilli powder (adjust as per your taste)
1 tsp Ginger garlic paste
1 pinch Baking Soda
Salt to taste
Oil for deep frying
Chat masala as required (optional)


Method

• Cut baby corns into half, vertically. Keep this aside.
• In a bowl, mix maida, cornflour, buttermilk, red chilli powder, ginger garlic paste, baking soda and salt.
• Mix well so that no lumps are formed.
• Heat oil in a kadai. When it is medium hot, dip each baby corn pieces in the prepared batter and put in the oil.
• When it turns golden brown colour on both the sides, transfer it into a kitchen paper or tissue paper.
• Serve it hot with any sauce of your choice.
• You can sprinkle some chat masala on it. But its optional.

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Doodhwale Dal

This is a protien rich recipe. A healthy dish good for children. There are many varities of dishes made using dal and this one is really distinct.

Initially, i was hesitant to try this recipe as milk was added in it. I thought i will give it a try....because unless you try once you wont be able to know whether it is good or not. So i took a chance. To my surprise, the milk perfectly blended with the dal and gave a distinct taste to the dish. A must try recipe. My daughter loved it a lot.

Ingredients

2 cups Moong Dal (soaked for 3 hrs)
1 tsp Lemon juice
2 tbsp Coriander leaves
3 Green chilli (finely chopped)
1 inch piece Ginger (finely chopped)
1/2 tsp Asafoetida
1 tsp Turmeric powder
1 tsp Jeera/Cumin seed
1 tsp Red chilli powder
1 cup Milk
2 tbsp Oil
10 Black pepper
Salt to taste
Water as required


Method

• Drain water from the soaked moong dal. Keep this aside.
• Heat oil in a non stick pan or kadai. Add asafoetida, jeera and black pepper. When jeera changes its colour, add green chilli, ginger and the soaked moong dal. Mix well.
• Add red chilli powder, turmeric powder and salt. Mix well.
• Now add water and milk alternatively, so as to cook the dal. Cover it and mix throughly in between.
• When you have put the whole milk and the dal is cooked nicely, take it off from heat and garnish with coriander leaves and put the lemon juice. Mix well.
• Serve it hot. A perfect combination with roti.

Dhoodhwale Dal

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Murmura Chat

This is another dish which we can make with murmura. This is a very light, tasty and healthy dish which we can serve as a breakfast or snack.

Murmura

Ingredients

3 cup Murmura
1 Carrot (diced)
1 Potato (diced)
1 Onion (chopped)
1 Green chilli (finely chopped)
1 Tomato (diced)
1/2 Capsicum (chopped)
1/2 tsp Turmeric powder
1 tsp red chilli powder (adjust according to your taste)
1/2 tsp Lime juice
2 tsp Oil
1 tsp Mustard seeds
1 tsp split urad dal
Salt to taste
10 Curry leaves
Coriander leaves for garnish

Murmura Chat

Method

• Wash murmura and drain the water. Keep this aside.
• Heat oil and add mustard seeds. When it splutter, add split urad dal.
• When it changes colour, add curry leaves, onion and saute well.
• After sometime, add carrot and potato. Sprinkle little water and cover it. Let it cook for sometime (till the vegetables are cooked).
• Now add tomato and capsicum. Saute for sometime.
• Add turmeric powder, red chilli powder and salt. Mix well.
• When all the spices are mixed properly, add murmura and mix slowly so as to coat it nicely with the spices.
• After 2 minutes, take it off from heat and add lemon juice as per your taste.
• Garnish it with coriander leaves and serve hot.

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Peking Noodles

My daughter Nithya likes Chinese cuisine a lot. Both my kids love noodles. My little daughter Dhanya tells "Noo Noo" for Noodles. It is so cute when she tells so...

This was a treat which Nithya asked me for getting good marks in her exams. We all enjoyed it.

This is a simple and tasty noodles recipe in which i have made my own changes. For vegetarians, just avoid the scrambled egg. Try it out and you will enjoy it too.

Ingredients

1 packet Hakka noodles
1 Capsicum (sliced)
1 Carrot (sliced)
5 French beans (diced)
1 Spring onion (chopped)
1 tsp Garlic (chopped)
3 dry red chilli (chopped)
2 tbsp Oil
2 tbsp Red chilli sauce
1 tsp Soy sauce
Black pepper powder to taste
Salt to taste
2 Egg (whisked)
1 cup Vegetable stock

Method

• Cook noodles as per the instructions on the packet.
• In a non stick pan, put little oil and add whisked egg, salt and pepper powder. Mix well and make scrambled egg. Keep this aside.
• Heat oil in a big non stick pan. Add garlic, dry red chilli, vegetables, soy sauce, red chilli sauce, black pepper powder and salt. Stir fry for 2 minutes. 
• Add noodles and vegetable stock and again stir fry for 2 minutes. Add scrambled egg and again stir fry for 1 minute. Take it off from heat and garnish with spring onion. 
• Serve it hot.

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Linking this to Julie's flavors of cuisine-Chinese




 

Modak/Kozhukkata (2nd method)

This is another method of making Modakas which i usually follow. The recipe for filling is mentioned in the previous post. Click here to know about it http://nimmyskitchen.blogspot.in/2012/09/modak-kozhukatta-one-method.html

Ingredients

2 cups Boiled rice (i use ponni boiled rice)
3 tbsp Oil (preferably coconut oil)
Salt to taste

Method

• Soak rice overnight or for 6 to 7 hours and grind it into a fine paste with little water and salt. Don't grind with lot of water, because it will be difficult while making the dough. (you can see the consistency of the batter in the picture given below).
• In a kadai, put oil and pour the batter and then switch on the heat on medium.
• Keep on stirring till it thickens and you will be able to make the dough. (video is shown, i had taken the video with my mobile and as lighting was poor, it is not clear).
• You can see in the video that while stirring the batter is not sticking to the kadai. (iam not using a non stick kadai)
• Take it off from heat and transfer it to a big plate. Mix well by using your hand. No need to cover and knead the dough.
• When it is still hot and you are able to handle, take small balls out of it and spread it in your palms as thin as possible. (picture is shown below)
• Put some filling in the centre and close it to form the shape of modakas.
• If you are not able to make the shape, just make it round. Shape doesn't matter, but the taste will be too good. I couldn't make the perfect shape:(
• Put the modakas in a steamer and steam it for about 10 minutes till it is cooked.
• Transfer into a bowl and serve.



Pouring the batter into the kadai with oil. Try to pour in the center of the oil.

Transfered into a big plate from the kadai

Spread in your palms as thin as possible

Put the filling

Closing the sides

Tried to give the shape

Steam it in a steamer

Modakas are ready

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Modak/ Kozhukatta (one method)

On Ganesh Chaturthi, we keep Ganesha's idol in our apartment. I have mentioned all the activities that goes on in our apartment on these days in my previous post. You can check here http://nimmyskitchen.blogspot.in/2012/09/happy-ganesh-chaturthi.html

I usually make Modak (Ganesha's favourite) as an offering to Lord Ganesha. I thought i will share the recipe so it would be a help for those who doesn't know how to make it.

As far as i know, there are 3 methods of making this dish. In short...

• First method is by taking rice flour, mix it with water and make a dough and fill it with jaggery coconut mixture.
• Second method is by making rice dough by grinding soaked rice and then filling it with jaggery coconut mixture.
• Third method is by mixing jaggery, grated coconut and rice flour together, make small balls and steam it. (not used widely). I don't make this type of modakas as i don't like the taste.

So in all these three methods, we need the jaggery coconut mixture. I will first show how to make it.

Ingredients

For filling

3 cups grated coconut
1 cup melted jaggery (adjust according to the sweetness you require)
2 tsp cardamom powder
2 tsp ghee


Method

• In a non stick pan, put ghee and the melted jaggery. Mix well and when it bubbles, add the grated coconut and cardamom powder. Mix well.
• When the coconut mixture dries up take it off from heat and let it cool.

Ist Method


Ingredients

2 cups Rice flour (you can use basamati rice flour)
1 tbsp Ghee
2 cups Water
1 tsp Salt

Method

• In a non stick pan, boil water by adding salt and ghee.
• When the water comes to a boil, add in the rice flour. Mix well and cover it for about 1 to 2 minutes.
• Open the cover, sprinkle some water and again mix it. Don't mix thoroughly so as to make a dough (just slightly mix). Cover it again. Let it cook for 1 more minute.
• Follow the above mentioned process for 3 times.
• Later, transfer the contents into a big plate and knead it to form a smooth dough. (pictures are shown below). You have to knead it when it is still hot, by dipping your hand in water so that you wont feel the hotness of the dough.
• Knead for about 10 to 15 minutes to form the smooth dough and apply some oil in your palms and knead again. Cover it with damp cloth and take small portions from it when making modakas.
• Make small balls out of it and spread it in your palms as thin as possible.
• Put some filling in the centre and close it to form the shape of modakas.
• If you are not able to make the shape, just make it round. Shape doesn't matter, but the taste will be too good. I couldn't make the perfect shape:(
• Put the modakas in a steamer and steam it for about 10 minutes till it is cooked.
• Transfer into a bowl and serve.

For the 2nd Method click here http://nimmyskitchen.blogspot.in/2012/09/modakkozhukkata-2nd-method.html


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Ganesh Chaturthi

Happy Ganesh Chaturthi to all !!

Ganesh Chaturthi, the great Ganesha festival, also known as 'Vinayak Chaturthi' or 'Vinayaka Chavithi' is celebrated by Hindus around the world as the birthday of Lord Ganesha.

It was Ganesh Chaturthi yesterday and we kept Ganesha's idol in our apartment. We started doing this in the year 2009. We are continuing this ritual and this is the 4th year. Ours is a small apartment when compared to others, with 21 flats. As we don't have enough space downstairs apart from car parkings, we install it in one of our car parking's (which is ours). All the residents (tenants too) assemble together for the pooja in the evening.

We make prasadas for the offering to god. Usually i make modaka's which is Ganesha's favourite. I have posted two methods for making Modakas.

Click here to view them: http://nimmyskitchen.blogspot.in/2012/09/modak-kozhukatta-one-method.html
http://nimmyskitchen.blogspot.in/2012/09/modakkozhukkata-2nd-method.html

After pooja, we all spend time together sharing our thoughts and share prasadams too. Kids too have a good time. They play around and relish the prasadams. This is like a get together for us. The pooja continues till the day of immersion.

On the day of immersion, again we all gather together for the pooja and the idol is taken to be immersed in a lake nearby. Most of us accompany the idol in this final procession shouting "Ganapathi Bappa Morya, Purchya Varshi Laukariya" (O father Ganesha, come again early next year).

Lunch is provided on that day for all the residents. All relish the dishes, have a long chat and go to their home for the busy day ahead.


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Golden Murmura

This is a simple and easy sweet dish which my father in law told me. He had seen it in a cookery show and wanted me to try it.

Murmura is also known as puffed rice. With this we can prepare many recipes both sweet and spicy. Will upload one by one. Try this sweet recipe which is very easy to prepare.

Ingredients

Murmura - 2 cups
Jaggery  - 1/2 cup
Cardamom powder - 1/2 tsp
Water as required

Method

• Melt jaggery with little water till it becomes a thread like consistency. Put cardamom powder in it.
• Now add murmura little by little till all of them are nicely coated with the melted jaggery.
• When the mixture is hot and your hands can handle, rub your hands with little ghee or oil and make balls out of it.
• Serve it when it is warm.

Golden Murmura

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Rawa Idli

I usually make Rawa Idli's by using MTR Instant Rawa Idli mix. It tastes very nice. But recently, it came to my mind, why cant i make it from scratch by myself. I searched internet, but was not satisfied. Recently, i was checking one of my blog friend's recipe list and came across the recipe. When i went through the details, i felt its easy and why not give it a try. I ended up making it and yeh...it definetly tasted much better than the instant rawa idli mix which i used to make.

I forward my thanks to my blog friend Raksha for sharing it in her blog.

So here is the recipe for you all. As per the original recipe, i thinly sliced the onion, but i feel that the onions should be finely chopped, which would give a better texture to the idlis. Give it a try and you will stop buying the instant rawa idli mix from the shop.

Made some mini rawa idlis too for my daughters...They loved it....



Mini Rawa Idli

Ingredients

Rawa or Sooji - 1 cup
Curd - 1 and 1/2 cup
Carrot (grated) - 1/2 cup
Capsicum (finely chopped) - 1/2 cup
Onion (finely chopped) - 1 medium
Mustard seeds - 1/2 tsp
Curry leaves - 10 to 15 nos
Split urad dal - 1 tsp
Baking Soda - 1/4 tsp
Oil - 2 tbsp
Salt to taste
Coriander leaves - 3 tbsp

Method

• Dry roast rawa till it slightly changes its colour and gives a nice aroma.
• Mix roasted rawa/sooji, curd, salt and baking soda in a bowl and keep this aside. It should have the consistancy of a normal idli batter.
• Heat oil in a kadai and put mustard seeds in it. When it starts to splutter, add split urad dal and curry leaves.
• After sometime, add onions, salt and fry till translucent. Then add carrot and capsicum.
• Let it cook for sometime. Now add coriander leaves and take it off from heat.
• After cooling for sometime, add it into the batter mix. Stir nicely.
• Pour it into the idli mould and steam it for about 10 to 15 minutes, till it is nicely set.
• Take it off from heat, unmould and serve it hot with coconut chutney.

You can check here for the original recipe:  http://rakshaskitchen.blogspot.com/2012/03/instant-rawa-idlis.html

Rawa Idli

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